This dish combines juicy chicken thighs with a rich, creamy bacon wrap that’s sure to satisfy your comfort food cravings. It’s easy to prepare and perfect for a cozy dinner any night of the week.
COOKBOOK / 29913
Start by heating your oven to 350°F (175°C). Lay the chicken thighs flat and, if needed, give them a gentle pound with a meat mallet to even them out. Spread a good layer of cream cheese over each piece. Next, roll up the thighs, folding in the sides as you go. Wrap each roll with at least one slice of bacon and pop a skewer through to keep everything together.
Place the chicken rolls in a deep baking dish, then pour the whole can of condensed cream of chicken soup over them. Cover the dish tightly with aluminum foil and bake for about 20 minutes. After that, take off the foil and bake for another 20 minutes or until the chicken is cooked through, the juices run clear, and the bacon is nice and crispy.
- Pat the chicken dry before seasoning to help the bacon crisp up better.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating.
- Let the thighs rest for a few minutes after baking to keep them juicy and tender.
This dish combines juicy chicken thighs with rich, creamy flavors and crispy bacon. It’s comforting and full of savory goodness. The bacon adds a smoky crunch that makes every bite satisfying and delicious.
Serve alongside roasted vegetables or a fresh green salad to balance the richness. Mashed potatoes or creamy risotto also make great sides to soak up the delicious sauce from the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the bacon crispy. Avoid freezing, as the creamy sauce may separate.
